These red-wine-braised beef short ribs are delicious because the marrow in the beef bones create the most delicious braising juices ever!

This formidable dish needs a red wine with some tannic oomph like a Cabernet Sauvignon.

I love to serve these succulent, tender, beef short ribs along side piping hot mashed potatoes. The meat just falls off the bone and the braising juices are robust with flavor. Delicious!

Braising is a combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat. The juices of the food being braised combine with the liquid, which is also infused into the meat along with the flavors of the other ingredients added to the pot.

Red-Wine-Braised Beef Short Ribs

  • 1 bottle dry red wine, Cabernet Sauvignon
  • 1 cup ruby port
  • 8 large garlic cloves, smashed and peeled
  • 2 celery ribs, cut into 1/2 inch dice
  • 2 carrots, cut into 1/2 inch dice
  • 1 large onion, cut into 1/2 inch dice
  • 1 bay leaf
  • eight meaty beef short ribs
  • 1/4 cup vegetable oil
  • salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 6 cups low sodium beef broth
  • chopped parsley, for garnish

1. In a 2 gallon resealable plastic bag, combine the wine, port, garlic, celery, carrots, onion, thyme and bay leaf.

Add the beef short ribs and turn to coat with the marinade. Refrigerate for 24 hours.

2. Preheat the oven to 300. Remove the short ribs from the marinade and pat dry.

Strain the marinade into a bowl, reserving the vegetables and marinating liquid.

3. In each of 2 large skillets, heat 1 tablespoon of the oil until shimmering. Season the short ribs with salt and pepper and add 4 to each skillet. Cook over high heat until browned, 3 minutes per side.

Transfer the short ribs to a large cast iron enameled casserole pan with lid.

4. Add the remaining 2 tablespoons of oil to the skillet. Divide the vegetables between the skillets and cook over moderate heat, stirring until starting to brown, about 4 minutes.

Stir 1 tablespoon of the tomato paste into each skillet and cook for 1 minute. Add 3 cups of the broth to each skillet and bring to a boil, scraping up the browned bits on the bottom. Pour the vegetables, broth and reserved marinade over the short ribs

and cover the casserole pan with foil.

Then put the lid over the foil.

5. Braise the short ribs for 3 hours, until tender. Uncover and braise for 30 minutes longer, until the ribs are glazed on top. Using a spatula, transfer the ribs to a large rimmed baking sheet;

cover with foil.

6. Strain the braising liquid through a coarse sieve set over a large saucepan, pushing the vegetables through as much as possible. Separate the fat off the sauce

and boil the sauce over high heat until reduced to 4 cups, about 35 minutes. Season with salt and pepper.

7. Transfer the short ribs to serving plates, spoon the sauce on top.

8. Garnish with chopped parsley and serve.

These red-wine-braised beef short ribs has got to be one of my all-time favorite dishes! The meat is so juicy and tender and the sauce is DIVINE! Enjoy,